Recipe- Dairy Free Healthy Cranberry Coffee Cake

This Healthy Cranberry Coffee Cake is the perfect, cozy fall breakfast or dessert. It's dairy-free and made without refined sugar or flour. You’ll be amazed at how much it is like a traditional coffee cake.

Ingredients

The Coffee Cake

1 cup milk, I use almond, but any neutral flavoured milk will work
½ cup coconut oil, melted
½ cup honey
2 large eggs
1 teaspoon vanilla
1 ¾ cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt

The Cranberry Layer

¾ cups oats
½ cup oat flour
2 tablespoons honey
¼ cup coconut oil, melted

Method

* Preheat your oven to 375 degrees. Grease an 11×9″ baking dish with coconut oil.

* In a large bowl, whisk the milk, melted coconut oil, honey, eggs and vanilla.

* Add the oat flour, baking powder, baking soda, and sea salt and stir until just combined. Pour the batter into the prepared baking dish.

* To make the cranberry layer, mix the cranberries, honey, oat flour, and the lemon juice in a medium-sized bowl. Spread the cranberries evenly over the top of the coffee cake batter.

* To make the crumble, mix the oats, oat flour, honey, and melted coconut oil in a small bowl. Sprinkle this over of the cranberries.

* Bake the cranberry coffee cake in the preheated oven for 35-40 minutes, or until it puffs up slightly and the edges start to brown. Let the cake cool for 10 minutes before serving.